- 1 tbsp olive oil
- 8 pork sausages
- 2 onions, finely sliced
- 3 garlic cloves, finely chopped
- 1 tsp sweet smoked paprika
- 1 tbsp tomato purée
- 120ml red wine
- 400ml beef stock
- 2 tbsp rosemary leaves, roughly chopped
- 400g tin chopped tomatoes
- 2 x 400g tins butterbeans, drained and rinsed
- 150g cherry tomatoes, halved
- 2 tbsp flat-leaf parsley, finely chopped
- Salt and freshly ground black pepper
- Heat a large non-stick casserole pan over a medium-high heat. When hot, add the olive oil followed by the sausages. Cook, turning, for around five to six minutes or until well browned on all sides. Remove them from the pan with a slotted spoon and set aside on a plate.
- Add the onions to the pan and sauté for two to three minutes then add the garlic and cook for another two minutes. Stir in the paprika and tomato purée and cook for one minute before deglazing the pan with the wine. Let bubble, stirring gently, until the wine is reduced by half.
- Add the beef stock, rosemary and tinned tomatoes and bring the sauce to the boil. Reduce the heat to a simmer and cook for five minutes. Now add the sausages back to the pan, along with the butter beans. Leave to simmer gently for another five minutes or so.
- Lastly stir in the cherry tomatoes and cook for another two to three minutes or until the tomatoes are just starting to break down. Taste the sauce for seasoning and add salt and pepper as needed. Sprinkle over the chopped parsley.
- Divide the stew between warmed bowls or plates and serve with crusty bread, or mashed potato if you prefer.